As the sun dips below the horizon, painting the sky in shades of pink and orange, there’s something undeniably comforting about a warm, sweet aroma wafting through the kitchen. It’s the feeling of nostalgia—a reminder of joyful moments spent around the table, celebrating love and laughter. Today, we’re diving into a delightful baking adventure that captures that essence perfectly: a Sugar Cookie Cake with Raspberry Buttercream. This stunning dessert combines the soft, buttery notes of classic sugar cookies with the vibrant zing of raspberry, creating a cake that’s as delicious as it is beautiful.
Why make this recipe
There’s nothing quite like the simple joy of a home-baked cake, and this Sugar Cookie Cake is sure to showcase your baking skills while bringing smiles to faces young and old. Perfect for birthdays, holidays, or just a cheerful afternoon treat, this cake is a canvas for sweet creativity. The fluffy raspberry buttercream frosting adds a playful pop of color and flavor, making it a showstopper for any gathering. Plus, its softness and sweetness will tug at your heartstrings, leaving you reminiscing about childhood treats.
How to make Sugar Cookie Cake
Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg (room temperature)
- 2 ¼ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- ½ cup seedless raspberry preserves
- 1 cup unsalted butter (room temperature)
- ½ Tablespoon vanilla extract
- 1 Tablespoon seedless raspberry preserves
- 1 Tablespoon whole milk
- 2 ½ cups powdered sugar
- Red food coloring (optional)
Directions
Cookie:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the ½ cup of unsalted butter, ½ cup of vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and fine salt. Gradually add this dry mixture to the wet ingredients and blend until a dough forms.
- Press the dough evenly into the bottom of your prepared cake pan and create a smooth surface.
- Bake for about 20-25 minutes or until lightly golden around the edges. Allow the cake to cool completely in the pan before gently removing it.
Frosting:
- In a large mixing bowl, beat together the 1 cup of unsalted butter and the ½ tablespoon of vanilla extract until creamy.
- Gradually add in the powdered sugar, mixing until well combined.
- Stir in the 1 tablespoon of raspberry preserves and whole milk until the frosting reaches the desired consistency and is beautifully spreadable. For a more playful color, add in a few drops of red food coloring if you wish.
Assembly:
- Once the cookie layer is completely cooled, spread a generous amount of raspberry buttercream on top, allowing it to cascade slightly over the edges for a gorgeous finish.
- For an added touch, you can swirl some additional raspberry preserves into the frosting for a marbled effect and top with fresh raspberries if you have them on hand.
How to serve Sugar Cookie Cake
Slice the cake into wedges, and serve it on a colorful plate that captures its vibrant hues. Pair it with a cup of freshly brewed tea or coffee for an elevated experience. This cake is perfect for impressing guests or for a tea party with friends. Don’t forget to take a moment to enjoy the beauty of your creation before it disappears!
How to store Sugar Cookie Cake
To keep your Sugar Cookie Cake fresh, store it in an airtight container at room temperature for up to three days. If you anticipate leftovers, consider refrigerating it, especially if you’ve added fresh fruit on top. Just allow it to come to room temperature before serving for that perfect buttery softness.
Tips to make Sugar Cookie Cake
- Ensure your butter and eggs are at room temperature for a smoother batter and perfectly blended frosting.
- For added texture, sprinkle the cake with a light dusting of granulated sugar before baking—it adds a delightful crunch!
- Don’t hesitate to experiment with different fruit preserves in your frosting—strawberry or blueberry can bring their unique flair!
Variations
Feeling adventurous? Try adding some lemon zest to the frosting for a delightful citrus twist or experiment with other fruit fillings for layering. You could even create a chocolate version by incorporating cocoa powder into the cake batter for a dreamy chocolate-raspberry combination!
FAQs
-
Can I make the cookie cake ahead of time?
Yes! You can bake the cake a day in advance; just keep it well covered. Frost it closer to serving time to ensure freshness. -
What if I don’t have raspberry preserves?
You can swap it for any other jam you love—strawberry or apricot would work wonderfully! -
How do I make a gluten-free version of this cake?
Substitute the all-purpose flour with a gluten-free baking blend, ensuring it’s a cup-for-cup replacement for best results.
Baking this Sugar Cookie Cake with Raspberry Buttercream is not just about the ingredients; it’s about the moments that bring us together. So, gather your loved ones, embrace the delicious warmth of home baking, and let each scrumptious bite inspire you to create more beautiful shared memories. Happy baking!
Sugar Cookie Cake with Raspberry Buttercream
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the unsalted butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and fine salt. Gradually add this dry mixture to the wet ingredients and blend until a dough forms.
- Press the dough evenly into the bottom of your prepared cake pan and create a smooth surface.
- Bake for about 20-25 minutes or until lightly golden around the edges. Allow the cake to cool completely in the pan before gently removing it.
- In a large mixing bowl, beat together the unsalted butter and vanilla extract until creamy.
- Gradually add in the powdered sugar, mixing until well combined.
- Stir in the raspberry preserves and whole milk until the frosting reaches the desired consistency. Add red food coloring for more vibrancy if desired.
- Once the cookie layer is completely cooled, spread a generous amount of raspberry buttercream on top.
- Swirl additional raspberry preserves into the frosting for a marbled effect and top with fresh raspberries if desired.